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are CHILES EN NOGADA available anywhere yet?

are CHILES EN NOGADA available anywhere yet?

I'm usually in Mexico this time of year, and I'm craving them!

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  1. Local pomegranate season starts around October.

    5 Replies
      1. re: donnachow

        Search them as "chiles en nogada", they are coming soon.

          1. re: donnachow

            Fly to Puebla, MX and you can have them now. The best. The walnut harvest is as important as the ripening of the pomegranates, which coincide now in central Mexico, through September.

      1. re: foodeye

        First we need sightings of local pomegranates. That's usually later around here -- so we don't get chiles en nogada at their traditional time in Mexico around the holiday El Grito de Independencia, September 16, this Sunday.

        1. re: foodeye

          Places that use imported produce might have them. Call La Torta Gorda in SF or El Huarache Azteca in Oakland.

          1. re: foodeye

            Try Guaymas in Tiburon. They're on their menu on-line.

                1. re: Robert Lauriston

                  Poblano en Nogado
                  Two chicken & raisin stuffed poblano chiles served with a creamy walnut sauce 16.95
                  ------------------

                  though the menu pdf is dated May 15th!

                  1. re: drewskiSF

                    Yeah, I saw that. Don't know how often they update their menu online, so it's probably best to call the restaurant to confirm.

                    1. re: drewskiSF

                      Guaymas' yelp reviews mention this dish in various months when local pomegranate isn't available.

                      I'm glad to see (below) that La Torta Gorda has the dish now. When I've eaten it there, I've watched them scoop out the seeds right before topping my dish.

                      1. re: hyperbowler

                        It's trivial to put pomegranate seeds in the freezer and have them available all year round. Not recommending it, mind you. My preference is to keep seasonal treats seasonal. But it's not a stretch to have them on the menu in May.

                        1. re: hyperbowler

                          Last year, La Casita Mexicana in Bell, CA told me that they are now able to source fresh pomegranates year-round to keep the house specialty on the menu.
                          http://casitamex.com/

                          1. re: Melanie Wong

                            La Casita's version remains unsurpassed in my limited survey of perhaps 7-8 other places. cheers.

                            1. re: moto

                              I wouldn't call that limited! La Casita incorporates a great deal of dried fruit and sweet spices, including the elusive biznaga, so it is pretty candied in flavor as well as complex. And the pecans add a richer, less bitter note to the cream sauce than walnuts. Here's my photo, but I didn't seem to jot any notes in the caption, so can't say much more about it.
                              http://www.flickr.com/photos/melaniew...

                              But, I'd say that my own version is best. A good shot of fine amontillado sherry as the cooking wine adds an elusive extra something. :)
                              http://www.flickr.com/photos/melaniew...

                              1. re: moto

                                Yes, I agree about La Casita's chiles en nogada. Best I've had north of the Mexican border

                                I tried the the Guaymas (Tiburon) version too, very unauthentic. What do you expect from a place whose menu says en nogado (ISO nogada), chili relleno (ISO chile relleno), pescado veracruzana (ISO veracruzano or a la veracruzana)

                  2. La Torta Gorda at 2833 24th St in San Francisco currently has multiple signs in their windows saying Chile de Nogadas.

                    4 Replies
                    1. re: jillyju

                      Their Chile en Nogada is wonderful. I guess they found some pomegranates.

                      1. re: Thomas Nash

                        California pomegranates at Monterey Market today, Not Wonderfuls and the one I bought was pale and tart but they're here now.

                        1. re: wolfe

                          I saw pomegranates at Farmer Joe's this weekend as well, but did not note where they came from.

                          1. re: wolfe

                            they appeared for the first time this season at our local certified farmer's market last Sat. some of the vendors have stuff from as far south as Ventura county(where harvests of various crops go continually year-round), so the pomegranates might have seen a bit of travel.

                      2. Thank you donna. Never heard of them before but based on your request found a homesick Texan's recipe and made it. Fabulous success.

                        1. muchas gracias to all who have replied!
                          I agree, keep it seasonal.. makes it special...
                          will hit Torta Gorda as soon as I can!

                          1. bump ... any place besides La Torta Gorda have these this year?

                            22 Replies
                            1. re: hyperbowler

                              El Molino Central does NOT have them as of yesterday.

                              1. re: wally

                                Speaking to a server who is from Puebla tonight (at a random place in Redwood City), I learned that Vive Sol in Mountain View makes a really good version, or at least did earlier in the season.

                                1. re: hyperbowler

                                  actually they are on the menu NOW at el Molino Central, but I did not drive up there.

                                  1. re: wally

                                    Yes, El Molino Central has Chile (one per serving) en Nogada on their menu. I got it last week and the menu was labeled "Winter Menu", implying they might have it for a while. I would have roasted the poblano a bit more, but other than that it was pretty good.

                                     
                                    1. re: wally

                                      I had the chance to try El Molino Central's seasonal Chile Relleno en Nogada two weeks ago. Made in the egg-battered style here, and served with creamy black beans and a couple tortillas. The filling's very meaty with some raisins and maybe apples or pears, but not much more in the way of dried fruits, nuts or sweet spices.
                                      http://www.flickr.com/photos/melaniew...

                                      1. re: Melanie Wong

                                        We just had it for lunch at El Molino Central. I'd not had it before so can't compare but thought it was terrific. $12.50 for one with beans and two made on premises. We shared it. Plenty for us.

                                        1. re: Melanie Wong

                                          Re-reading this today, I see that I didn't express a clear opinion on El Molino Central's version. It's not that good. The sauce has little in the way of ground walnuts, and the filling misses the mark too. There's not much about it that's chile en nogada-esque other than the pomegranate seeds.

                                          1. re: Melanie Wong

                                            We had lunch there today & I really enjoyed the CEN. I can't say whether I tasted walnuts in the sauce as I didn't taste it by itself. The picadillo filling was very flavorful to me. I've never had this dish before so I have nothing to compare... It just always sounded like something I'd like and I did. Not such a great photo with the green tint from the sun shining thru the roof over the patio...

                                             
                                            1. re: RWCFoodie

                                              I'm sure one could enjoy the offering, but I'd question whether it delivers on being chile en nogada. However, I had it a year ago and the recipe may have changed.

                                              Besides meat, was the filling studded with nuts? Candied biznaga or other dried fruits? Seasoned with sherry, saffron, cinnamon, cloves, and nutmeg?

                                              1. re: Melanie Wong

                                                I'm making a note and will ask them specifically :)

                                                1. re: Melanie Wong

                                                  No, I don't believe there were any fruits or nuts of any kind in the filling, nor were any of the spices you mention in evidence so this was clearly a "faux" version of the dish at best. Now that I've done some Googling, I realize how complicated the dish really is.

                                                  Can you give us all a recommendation for a place to try the real thing?

                                                    1. re: c oliver

                                                      Sounds good, let me know when they're ready ;-)

                                                    2. re: RWCFoodie

                                                      have tried five or six interpretations of the dish in this area, including the one from El Molino Central (which was enjoyable, with excellent technique in deep frying the egg coated chile poblano, and made from very good ingredients). none were taken to the level of complexity of a fully elaborated version, which you can definitely find in Los Angeles county.

                                          2. re: hyperbowler

                                            Drat. I called before making the trip down to Vive Sol, and the person who picked up the phone had no idea what I was talking about-- they only have chile relleno.

                                            Estrellita Restaurant restaurant in Los Altos has them in February, May, and September but not now.

                                            1. re: hyperbowler

                                              Weird, it's peak pomegranate season here right now.

                                              1. re: Robert Lauriston

                                                Heh, I know... that doesn't inspire confidence. Even Costco has pomegranates now.

                                                1. re: hyperbowler

                                                  The 6 huge pomegranates at Costco are $12.99 for 6. Similar size at BBW were $1.89 and you need only get one. Both were wonderful Wonderfuls.

                                                  edit:Late breaking news price 1.49 today.

                                        2. re: hyperbowler

                                          Chava's on Mission has them. $10.25.

                                          Would be curious to know the origins of this dish. The walnut/pomegranate combination is reminiscent of Persian fesenjoon.

                                            1. re: bigwheel042

                                              Neither tree is native to Mexico, so the dish can't have predated colonial times. The Spanish make nut sauces thanks to the Moorish influence.

                                              1. re: bigwheel042

                                                Chava's version is very different from the one I had at La Torta Gorda last year. I had a cold when I ate it, so I shouldn't comment on the taste. The filling has shredded chicken, beef (I was told, but didn't notice it while eating), apple, raisins, and tiny bits of something orangey yellow (squash?). smaller and different spicing than at LTG, but also much cheaper. Lots of pomegranate on the top.

                                                 
                                            2. La Poblana, the new taco truck in Oakland, said it would have them as a special some days. I haven't tried one yet, best to call ahead to check.
                                              http://chowhound.chow.com/topics/886108

                                              1. Bump. Any experiences this year or new places that have these available?

                                                1 Reply
                                                1. re: hyperbowler

                                                  I saw them recently and thought of this thread, but I don't remember where (not very helpful, I know!).

                                                2. I had a Chile Rellenos version at Dona Tomas that was delicious. Here is the desciption from the menu:Chiles Rellenos en Nogada 18.50
                                                  roasted poblano chiles stuffed with cheese, yams and onions in a creamy walnut sauce, topped with pomegranate seeds, served with rice and house-made tortillas

                                                  I was there about this same time last year and they had it with enchiladas I think. I didn't order them but my friend raved about them so I was happy to see the walnut sauce on the menu.

                                                  2 Replies
                                                  1. re: Cheesy Oysters

                                                    Well, that may be their version but here's what I believe is pretty close to the standard:

                                                    http://www.saveur.com/article/Recipes...

                                                    1. re: c oliver

                                                      That is much closer to the "standard" from Puebla - the only difference I notice is the use of fresh fruit rather than dried in the picadillo filling. My favorite Mexican dish.

                                                  2. It's currently on the menu @ Rumbo al Sur on Park in Oakland

                                                    3 Replies
                                                    1. re: drewskiSF

                                                      From the menu: "Chiles Rellenos with Beets, Goat Cheese, Pine Nuts, Currants, and a Walnut Sauce with Pomegranate Seeds"

                                                      So, again, not quite chiles en nogada in the classical sense.

                                                      1. re: Pius Avocado III

                                                        Heavens no :) While I don't think everything has to be AUTHENTIC, these 'versions' are just taking anything putting it in the chili putting walnut sauce on and sprinkling with pomegranite. Maybe it's heading towards being "trendy." Groan :)

                                                        1. re: Pius Avocado III

                                                          Rumbo's Chile Rellenos are not battered and fried like most.

                                                          I don't know how "classical" you might rate it as, but we like it as a vegetarian version.

                                                          Don't knock it until you try it ;-)

                                                      2. Had the chile en nogada at La Torta Gorda on 24th at lunch today. Was about the same as a year ago: a single large roasted poblano, stuffing mostly meat but noticeable fresh fruit and raisins, and tasty. They were generous with the walnut sauce but it was cold, which cooled down the warm stuffed chile; I would have preferred it to be at least room temperature. It came with a griddled bread (same bread as they use in their tortas, unsplit).